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Sunday, September 11, 2016

One of the (many) things I made sure to do over the Labour Day weekend was plan out my meals for the week. Once school (aka work) starts up again, time to cook and shop drops to minimal levels - especially for the first month or so, until life settles into the steady hum of routine. Luckily, as a Home Ec teacher, I have a little bit of a "bonus" in my back pocket - by working on recipes for class, I'm also effectively making meals for the week, and there's always something different to be had. The recipes I make for school all have to be relatively quick, easy enough for the <12 year old set to handle with some sort of supervision, and most importantly, easy to clean up from. Skillet meals have become the "name of the game" this year, and in honour of the glorious hauls of tomatoes and herbs that I've been bringing in from the garden I decided to turn some of my homemade Always Fluffy Gnocchi into a light, bright, flavour-packed vegetarian main course.

With the gnocchi already made and waiting in the freezer, I turned my attention to dicing up some still-warm, sun-ripened tomatoes, microplaning garlic, and mincing up herbs: two types of basil (standard globe and delicate Emerald Wine), lemon balm and thyme. A splash of balsamic and a pinch of salt rounded out the almost-raw sauce, which in combination with the residual olive oil from the gnocchi cooking resulted in a medley of rich, fresh and slightly floral or citrusy flavour which married perfectly with the mild starchiness of the potato pasta.

I know I'm not alone in the September weeknight rush - the Sunday Supper team has pulled together this week to embrace “Easy Skillet Recipes for Back to School”. These are (almost) brain-dead simple meals you can whip up to feed a crowd (or a couple kids who eat like an army) in under an hour, using just one skillet.

Do you have a favourite back-to-school dinnertime trick? Share it in the comments below!

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Sautéed Gnocchi with Pomodo Crudo Serves 10 as a starter, 6-8 as a main